Slow Cooker Spaghetti and Meatballs

Categories: pasta-sauce

Ingredients

• 1 cup seasoned bread crumbs
• 2 Tbsp. grated Parmesan and Romano cheese
• blend
• 1 tsp. pepper
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 2 lbs. ground beef
• 1 large onion, finely chopped
• 1 medium green pepper, finely chopped
• 3 cans (15 oz. each) tomato sauce
• 2 cans (14 1/2 oz. each) diced tomatoes
• undrained
• 1 can (6 oz.) tomato paste
• 6 garlic cloves, minced
• 2 bay leaves
• 1 tsp. each dried basil, oregano and parsley flakes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. crushed red pepper flakes
• Hot cooked spaghetti

Directions

1. In a large bowl, mix the bread crumbs, cheese blend, pepper and salt; stir in eggs. Add ground beef; mix lightly but thoroughly. Shape into 1 1/2-inch balls. In a large skillet, brown meatballs in batches over medium heat; drain.

2. Place the first five sauce ingredients in a 6-quart slow cooker; stir in the garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.

3. Remove bay leaves. Serve sauce with spaghetti.

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